What's for dinner tonight?

If you're looking for something different, you should do a little research into Indian cuisine and thier sauces. They "layer" flavors like no others can. Just in the few dishes I've tried, there are many steps and sub recipes to do also. They are also very good at smoothing the consistency of their sauces. It's very challenging, at least for me.

Thank you for the tips.

 

Indian food is one of my favorites. Indeed, such a complex layer of flavors, a successful use of various spices.
Can't get enough of this.

Ingredients

Oil or ghee -- 2 tablespoons
Onion, chopped -- 1
Garlic, minced -- 6 cloves
Gingerroot, minced -- 1 tablespoon
Coriander, ground -- 2 teaspoons
Turmeric -- 1/2 teaspoon
Cayenne pepper (optional) -- 1/4 to 1/2 teaspoon
Spinach, chopped -- 1 pound
Water -- 1 cup
Salt -- 1 1/2 teaspoons
Yogurt -- 1 cup
Cream (optional) -- 1/4 cup

Method

Heat the oil or ghee in a large pot or saucepan over medium flame. Add the onions and sauté until translucent. Add the garlic, ginger and spices and sauté for another 2 to 3 minutes.
Stir in the spinach, water and salt and bring to a boil. Reduce heat to low and simmer for another 10 to 15 minutes.
Remove from heat, allow to cool a bit. Then use a blender or food processor to puree in batches.
Return the puree to the pot. Add a little water if necessary and simmer another 5 to 10 minutes.
Stir in yogurt and return to brief simmer and immediately remove from heat. Stir in the optional cream, adjust seasoning and serve.

Great with Paneer and a good rice.

 

Mmmmm!..that sounds really good Shangrila..
I like creamed spinach but have never tried it with all those spices..
I'll give it a shot..

I thought I'd post this pizza dough recipe here real quick..my standard one is more complicated but this one is very simple and can be kept in the fridge for 2 days in a plastic tub..it makes a great crust..
-------------------------------------------------Here's the no knead pizza dough recipe..it's very good
I make only half the recipe unless you have guests..
-----------------------------------------
Ingredients
7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
4 teaspoons fine sea salt
1/2 teaspoon active dry yeast
Preparation
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.
To Make the Pizzas
During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)
Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk.
If Using Pizza Stone
When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.
Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
If Using a Baking Sheet
Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

 

Great suggestions on the dough, my favorite part of the pizza.

 

I'm making up some steelhead filets tonight from a fishing trip I took earlier this week.

 

What time?

 

What do you mean?

 

Lol, what time is dinner ready?

 

Ahh, sorry about that.

7 PM as usual!

 

I took a trip to Northern Ca. about three weeks ago. I just love the place.

We got to eat at a pretty good B&G in a little town called Fortuna. They had a special of Blackened Steelhead with pico de gallo sauce. It was so good I had it for three nights straight.

Happy eating.

 

Trout tends to have lower mercury levels also, so it's a very healthy fish to eat...
the only drawback I have with trout are the bones.

 

Them bones are big'ns. Good eating though.

 

Trout virgin. Try this next time and you won't be chewing on bones.

[ame="http://www.youtube.com/watch?v=x5IZ2BOCBgA&feature=youtube_gdata_player"]How to de-bone and eat a trout - YouTube[/ame]

 

you were in my neck of the woods smalltime..I live in northern mendocino county..I went salmon fishing in september off the coast and didn't catch anything but managed to buy a albacore tuna..after cleaning it I'll vacuum seal it and freeze it for sushi..my mouth drools just thinking about..Wasabi and soy sauce is all you need..
crab season here is amazing..I'll steam them live and eat them with just some melted butter..good eats..

 

I had stir fry.

 

Ham and scalloped potatoes with a side of cauliflower. From the hospital cafeteria. Thank God for Tobasco pepper sauce.

 

Tonight is veggie night. Lots and lots of raw veggies. We now do this every other night as we are trying to lose weight.

 

That sounds like a great idea! What types of vegetables do you prepare?

 

I KNEW it!

I was trying to guess where you lived from your posting and I was right. We drove right up the 101 thru the wine country to Ferndale. I will retire there one day BTW.

Have you ever tried the local Eel river sturgon? I had it in Eureka, it is awesome.

Crap, now I'm pre-homesick.

 

Did you make it yourself?

 

Green and red peppers, radishes, cucumbers, tomatoes, mushrooms, scallions, carrots, celery and baby spinach among other things.

 

good guess smalltime..I'm about 5 miles off of 101 and 20 miles from the coast up close to the mountains at about 2500 feet..it's gods country and I'm never moving..I've traveled the world and can't think of any place I'd rather live or more beautiful..I bought my property here about 10 years ago..it's about a 2 hour drive up to Eureka and I'll go swimming in the Eel river during the summer by Garberville..next time your up drop me a PM and I'll give ya a tour of my place..
I've never tried Eel river sturgeon but will look for it..
cheers..

 

You are so on.

 

Nah, I have tried but failed! I buy it at the butchers - sometimes you can watch them prepare it.